These crispy, golden tofu cakes are packed with flavor, protein, and vegetables. They can be served as an appetizer, snack, burger patty, or main dish with a salad and dipping sauce.
Yield: 8–10 tofu cakes
Prep Time: 30 minutes
Cook Time: 15–20 minutes
Ingredients
For the Tofu Cakes
- 400 g (14 oz) extra-firm tofu
- 1 medium carrot, finely grated
- 2 spring onions (green onions), finely sliced
- 2 tbsp fresh coriander (cilantro), finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil (optional)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp salt (adjust according to soy sauce)
- ¾ cup breadcrumbs or panko
- 2 tbsp cornstarch or potato starch
- 1 tbsp nutritional yeast (optional, for a savory flavor)
For Coating
- ½ cup panko breadcrumbs
For Frying
- 3–4 tbsp neutral oil
Step 1: Press the Tofu
Removing excess water is essential.
- Drain the tofu.
- Wrap it in a clean kitchen towel or several paper towels.
- Place on a plate.
- Put a heavy pan or a few cans on top.
- Press for 20–30 minutes.
Quick Method
Use a tofu press if available.
After pressing, the tofu should feel firm and much drier.
Step 2: Crumble the Tofu
- Place the pressed tofu in a large bowl.
- Use your hands or a fork to crumble it into small pieces.
- Aim for a texture similar to coarse breadcrumbs.
Do not puree it; some texture helps the cakes hold together.
Step 3: Prepare the Vegetable Mixture
Add to the bowl:
- Grated carrot
- Spring onions
- Coriander
- Garlic
- Ginger
Mix well.
Step 4: Season
Add:
- Soy sauce
- Sesame oil
- Black pepper
- Paprika
- Cumin
- Salt
- Nutritional yeast
Mix thoroughly so the seasonings are evenly distributed.
Step 5: Add Binders
Add:
- Breadcrumbs
- Cornstarch
Mix until a dough-like mixture forms.
Test the Mixture
Take a small handful and squeeze it.
If it holds together, it is ready.
If Too Wet
Add more breadcrumbs, 1 tablespoon at a time.
If Too Dry
Add 1 tablespoon plant milk or water.
Step 6: Rest the Mixture
Cover and refrigerate for 15 minutes.
This helps:
- The breadcrumbs absorb moisture.
- The starch bind the mixture.
- The cakes become easier to shape.
Step 7: Shape the Cakes
- Divide mixture into 8–10 equal portions.
- Roll each portion into a ball.
- Flatten gently into patties about:
- 7–8 cm (3 inches) wide
- 1.5 cm (½ inch) thick
Place on a tray.
Step 8: Coat the Cakes
Spread panko breadcrumbs on a plate.
Press each cake into the breadcrumbs until coated on both sides.
This creates an extra crispy crust.
Step 9: Chill Again
Place shaped cakes in the refrigerator for 15–20 minutes.
This step helps prevent breaking during cooking.
Step 10: Pan-Fry
- Heat oil in a large skillet over medium heat.
- When hot, carefully place the tofu cakes in the pan.
- Leave space between each cake.
Cook:
- 4–5 minutes on the first side
- 4–5 minutes on the second side
They should be:
- Deep golden brown
- Crisp on the outside
- Tender inside
Transfer to a paper towel-lined plate.
Baking Method
- Preheat oven to 200°C (400°F).
- Place cakes on a parchment-lined baking tray.
- Lightly brush or spray with oil.
- Bake for 25–30 minutes.
- Flip halfway through cooking.
Air Fryer Method
- Preheat air fryer to 190°C (375°F).
- Spray cakes lightly with oil.
- Air fry for 12–15 minutes.
- Flip halfway through.
Creamy Garlic-Herb Dipping Sauce
Ingredients
- ½ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 clove garlic, grated
- 1 tbsp chopped parsley
- Pinch of black pepper
Method
Mix everything together and chill for 10 minutes before serving.
Serving Ideas
Serve the tofu cakes:
- With a green salad
- In burger buns
- With roasted vegetables
- Over rice bowls
- With sweet chili sauce
- With garlic-herb dip
- Inside wraps or pita bread
